Chrysanthemum Tofu Soup

Chrysanthemum Tofu Soup

5.0 1 rating

Prep. 5 min

Total 2 h 10 min

6 portions

Ingredients

daikon (Japanese radish) cut in small chunks
600 g
Chinese red dates pitted
10
dried oysters soaked to soften
8
water
1400 g
salt adjust to taste
1 tsp
silken tofu (approx. 1 block)
300 g
wolfberries (goji) soaked to soften, to garnish
6

Difficulty

easy

Nutrition per 1 portion

Sodium 421 mg

Protein 6 g

Calories 414 kJ / 99 kcal

Fat 3 g

Fibre 3 g

Saturated Fat 0 g

Carbohydrates 14 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Reunion Dishes 13 Recipes
International

You might also like...

Show all

Hearty minestrone with herb gremolata

40 min

Thai Coconut Lemongrass Chicken Soup

50 min

Pork Ball Soup With Cabbage

25 min

Miso salmon broth

40 min

Asian chicken noodle soup

1 h 35 min

Green Asparagus Soup with Spicy Pine Nuts

1 h 10 min

Pea Gazpacho

4 h 15 min

Watercress Soup

25 min

Ribollita

50 min

Kimchi Tofu Soup

35 min

Chunky vegetable barley soup with seed pesto bread twist

1 h 40 min

Basic Vegetable Soup

50 min

Show all